[caption id="attachment_11763" align="alignnone" width="565"] Okay, so it's not a bagel. We know you're too smart to fool. But these apple begal bites make a great snack, sure to fill you up and satisfy your sweet tooth. [/caption]Makes 2 servingsIngredients1 apple 1 ½ tablespoons almond butter ½ teaspoon cinnamon sugar or 6 blueberries or 1 tsp chopped nuts or unsweetened coco powderDirectionsSlice apple into rings. Use a small round cookie cutter or knife to cut out center and remove seeds. Spread almond butter on one side of each slice. Arrange on a serving platter, sprinkle with topping of choice. Enjoy!NUTRITION INFORMATION:Servings: 2 Calories: 105 Chol: 0mg Total Fat 6g 9 % Sat Fat 0g 0 % Total Carb 13g 4 % Fiber 3g 12 % Sugars 9g — Cholesterol 0mg 0 % Sodium 24mg 1 % Protein 2g 5 %

[caption id="attachment_11663" align="alignnone" width="1660"] Butternut and Orange soup with cream and pumpkin seeds.[/caption]Serves 6Ingredients500 ml hot vegetable stock 500 ml water 1 kg (2 medium) butternut, peeled and cubed 2 large green apples, peeled and grated 1 large onion, peeled and finely chopped 185 ml red split lentils 5 ml curry powder 1 large orange 150 ml low-fat plain yoghurt nutmeg unseasoned pumpkin seedsDirectionsPour vegetable stock and water into a large saucepan. Add the butternut, green apples, onion, lentils and curry powder to the stock and cook over med-low until tender (about 1 hour). While soup simmers, grate the orange peel, then cut orange in half and squeeze out the juice. Set both aside. Cool the soup slightly and then puree it to the desired consistency slowly adding the orange juice, adding a little milk if it is

Ingredients2 large egg whites 1 tbsp cinnamon ½ tsp salt 1 tsp vanilla extract ½ cup unsweetened apple sauce ¼ cup grated apple 2 tsp baking powder 2¼ cups oatmeal ¾ cup skim milk ¼ cup of chopped walnuts or pecans Baking DirectionsPreheat oven to 350 °F (175 °C). Spray muffin pan with non-stick spray or line with cupcake liners. Mix oatmeal, salt, baking powder, cinnamon. Add remaining ingredients until it resembles slightly runny oatmeal. Fill muffin cups ¾ full. Sprinkle with nuts. Bake 15–20 minutes until golden brown.

Sweet Potato and Apple Soup(Makes 6 servings)Nothing beats a homemade soup to satisfy your midday hunger!Ingredients2 tsp medium curry powder 3 tbsp olive oil 2 onions grated 1 apple, peeled cored and grated 3 garlic cloves, crushed 6 tbsp pack coriander, stalks chopped thumb-size piece fresh root ginger 4 1/4 cups vegetable stock 2 sweet potatoes 1/2 cup red lentils 1 1/4 cup coconut milk juice 1 limeIn a large saucepan, add curry and toast over a medium heat for 2 mins. Add olive oil and stir while letting it sizzle in the pan. Add onions, apple, garlic, coriander stalks and ginger. Gently cook for 5 mins, stirring every so often.Meanwhile, peel, then grate the sweet potatoes. Add to pot with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins.Blend until smooth using a stick blender. Stir in the lime juice, check the